Blueberry Fool Dessert
Happy 4th of July! In celebration of freedom, liberty, and other patriotic buzzwords, I thought today would be an excellent day for a dessert recipe. And bonus–it’s red, white and blue. And lectin free. And freaking delicious.
Lectin Free Blueberry Fools
PREP TIME 55 MINUTES TOTAL TIME 1 HOUR SERVES 4
- 2 cups blueberries, plus more for garnish
- 3 tablespoons xylitol, divided
- pinch of salt
- zest and juice of 1/2 lemon
- 1 1/3 cup organic heavy
- whipping cream
- 1/2 tsp real vanilla extract
HEAT 1 1/2 cups of blueberries, 2 tablespoons of xylitol, and the salt in a saucepan over medium heat until it bubbles. Reduce heat to med-low and cook, stirring occasionally, until blueberries are soft, about 5 minutes. Remove from heat, stir in lemon juice, zest, and remaining 1/2 cup of blueberries, and let it cool to room temperature.
MEANWHILE, beat the heavy whipping cream, vanilla, and remaining tablespoon of xylitol in a stand mixer or with a hand mixer, using the whisk attachment, until soft peaks form.
FOLD the cooled blueberry sauce into the whipped cream, gently, and divide into bowls or ramekins. Top with more blueberries. Enjoy patriotically.